Results 41 to 50 of about 49,529 (148)
Exploration of milk flavor: From the perspective of raw milk, pasteurized milk, and UHT milk
Food Chemistry: XIn this study, raw milk was collected from three different grades of pastures and processed by pasteurization, blending and ultra-high temperature sterilization (UHT) in a factory production line with a feed size of 10 tons.
Lixiang Lan +8 more
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Stability of Vitamin A in Pasteurized and Ultra-High Temperature Processed Milks
Journal of Dairy Science, 1983 Abstract Content and stability of vitamin A in fortified fluid milks were assessed. Destruction of the vitamin by pasteurization or direct ultra-high temperature treatment was minimal. The vitamin remained relatively stable up until and beyond the coded pull dates of the pasteurized (12 days) and ultra-high temperature processed (3 mo) milk samples ...
I. Le Maguer, H. Jackson
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EFFECT OF ULTRA HIGH TEMPERATURE PROCESSING ON THE VISCOSITY OF WHOLE BOVINE MILK FORTIFIED WITH ZINC, FERROUS AND MAGNESIUM [PDF]
Mesopotamia Journal of Agriculture, 2019 Age gelation is a main defect in Ultra-high temperature (UHT) processed milk. It is a process with two stages which distinguished by loss of viscosity. It can be followed by measuring the apparent viscosity of the milk. A control (T0) and four whole milk
Atallah Abdulghani, Mahmood Younis Ali
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Future Foods, 2021 The production of an innovative food ingredient obtained from unripe Genipa americana L. pulp and milk was studied in this paper. Natural blue compounds were produced from the crosslinking between genipin and milk proteins.
Maria Isabel Landim Neves +3 more
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Detection of prostaglandins in raw milk and the effect of processing technology on its stability
Journal of Dairy Science: This study established a solid-phase extraction-ultra-high-performance liquid chromatography-triple quadrupole tandem mass spectrometry method for the determination of naturally occurring prostaglandins (dinoprost) and their synthetic analogs ...
Ruqing Lu +8 more
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Chemical Engineering Transactions, 2010 preview not available - see full-text PDF article.
M. Brambilla, P. Navarotto
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Carbohydrate composition of cow milk and plant-based milk alternatives
Journal of Dairy Science: The prevalence of lactose intolerance is one of the factors driving consumers toward plant-based milk alternatives (PBMA). This study aimed to analyze the carbohydrate profile of cows' milk (regular and lactose-free from both pasteurized and UHT milks;
I.C. Antunes +6 more
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Optimum Thermal Processing for Extended Shelf-Life (ESL) Milk
Foods, 2017 Extended shelf-life (ESL) or ultra-pasteurized milk is produced by thermal processing using conditions between those used for traditional high-temperature, short-time (HTST) pasteurization and those used for ultra-high-temperature (UHT) sterilization. It
Hilton Deeth
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Arquivo Brasileiro de Medicina Veterinária e Zootecnia, 2005 Cento e dez amostras de 11 diferentes marcas de leite ultra alta temperatura (UAT), comercializadas em São José do Rio Preto - SP, foram submetidas à contagem de microrganismos heterotróficos mesófilos viáveis e à pesquisa de bactérias do grupo do ...
A.M.C. Vidal-Martins +2 more
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Stability of ultra-high temperature treated milk [PDF]
, 2019 The composition and properties of raw milk are important for the stability of dairy products, especially for products with long shelf-life, e.g. ultra-high temperature (UHT) treated milk. In the UHT process, milk is subjected to temperatures above 135 °C for a few seconds, resulting in a product that can be stored for several months at ambient ...
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